Previously, on tastingmenu.wordpress.com –
Today was a very warm fall day and I was thinking about wanting to have una-don for dinner. Unfortunately, I didn’t have any store bought unagi. I did have a nice large sawara fillet. Remembering how I prepared sawara hakuni-style, I thought I could prepare the
sawara fillet using the Boiled Sea Eel recipe from Nobu: The Cookbook (p.166). Looking at the recipe, I noticed the recipe made large amount of braise. So scaling down the recipe, the microbatch version was:
2 c water
2 T + 3/4 t sugar
2 T + 1 t + 1/4 t soy sauce
1 T sake
I combined all braise ingredients into a pot and brought it to a boil.
I then split the sawara fillet into two pieces to fit into my pot with
the braise at a simmer and cooked it on the simmer for 30 minutes.
While my wife was preparing a salad with the Nobu West sherry vinegar/olive oil dressing, I took the braised sawara of the stove to let it cool for about 5 minutes. I took two plates and got a rice bowl of rice onto them, gently flattening the mound and then sprinkled it
with black sesame seeds. At that point, it was just a matter of topping it with a portion of the braised spanish mackerel. While I chose not to garnish the sawara with tsume or kabayaki sauce, I found this braised spanish mackerel lightly (and nicely) sweet with the little soy punch. I would be curious how this would taste after chilling this boiled sawara would taste as nigiri, drizzled with tsume or kabayaki sauce.